Estimating the magnitude of the PSE problem in poultry

被引：69

作者：

Barbut, S ^{[1
]}

机构：

[1] Univ Guelph, Dept Anim & Poultry Sci, Guelph, ON N1G 2W1, Canada

来源：

JOURNAL OF MUSCLE FOODS | 1998年 / 9卷 / 01期

关键词：

D O I：

10.1111/j.1745-4573.1998.tb00642.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The magnitude of the pale soft and exudative (PSE) problem in young turkeys, mature turkey hens, and broiler chickens processed under commercial conditions is reviewed. The potential use of a fast color evaluation method and suggestions for a classification system which consists of different cutoff points (e.g., L > 50 for PSE in young turkey breast meat) are discussed.

引用

页码：35 / 49

页数：15

共 28 条

[1]

ADDIS PB, 1986, MUSCLE FOOD, P372

[2] Problem of pale soft exudative meat in broiler chickens [J].

Barbut, S .

BRITISH POULTRY SCIENCE, 1997, 38 (04) :355-358

[3] COLOR MEASUREMENTS FOR EVALUATING THE PALE SOFT EXUDATIVE (PSE) OCCURRENCE IN TURKEY MEAT [J].

BARBUT, S .

FOOD RESEARCH INTERNATIONAL, 1993, 26 (01) :39-43

[4] Occurrence of pale soft exudative meat in mature turkey hens [J].

Barbut, S .

BRITISH POULTRY SCIENCE, 1997, 38 (01) :74-77

[5]

Barbut S., 1996, METHODS TESTING PROT, P187

[6] A REVIEW OF THE RELATIONSHIPS OF PH WITH PHYSICAL ASPECTS OF PORK QUALITY [J].

BENDALL, JR ;

SWATLAND, HJ .

MEAT SCIENCE, 1988, 24 (02) :85-126

[7] EFFECT OF PORCINE STRESS SYNDROME ON THE SOLUBILITY AND DEGRADATION OF MYOFIBRILLAR CYTOSKELETAL PROTEINS [J].

BOLES, JA ;

PARRISH, FC ;

HUIATT, TW ;

ROBSON, RM .

JOURNAL OF ANIMAL SCIENCE, 1992, 70 (02) :454-464

[8] EFFECT OF PRE-SLAUGHTER TEMPERATURE, STRESS, STRUGGLE AND ANESTHETIZATION ON COLOR AND TEXTURAL CHARACTERISTICS OF TURKEY MUSCLE [J].

FRONING, GW ;

BABJI, AS ;

MATHER, FB .

POULTRY SCIENCE, 1978, 57 (03) :630-633

[9] PREDICTION OF FLUID LOSSES FROM PORK USING SUBJECTIVE AND OBJECTIVE PALENESS [J].

IRIE, M ;

SWATLAND, HJ .

MEAT SCIENCE, 1993, 33 (03) :277-292

[10]

JUDGE MD, 1989, PRINCIPLES MEAT SCI, P127

← 1 2 3 →